Sheet-Pan Jambalaya

Name: Sheet-Pan Jambalaya
Total time: 30
Yield: 4
Ingredients: 1 medium medium yellow onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 2 cups chicken sausage, sliced into coins; olive oil, to taste; 1 ¼ tablespoons creole seasoning, divided; 1 lb raw shrimp, peeled and deveined; ½ teaspoon paprika; 1 ½ cups tomato, diced; 4 cups rice, cooked, we used brown rice; scallion, sliced, for garnish

Recipe by Crystal Hatch from tasty.co

Dinner 30 Mins.

Ingredients

4 servings

•

1 medium medium yellow onion, sliced
•

1 red bell pepper, sliced
•

1 yellow bell pepper, sliced
•

1 green bell pepper, sliced
•

2 cups chicken sausage, sliced into coins
•

olive oil, to taste

•

1 ¼ tablespoons creole seasoning, divided
•

1 lb raw shrimp, peeled and deveined
•

½ teaspoon paprika
•

1 ½ cups tomato, diced
•

4 cups rice, cooked, we used brown rice
•

scallion, sliced, for garnish

Instructions

Preheat the oven to 425°F (220°C).
On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Using your hands, mix everything together well.
Bake for 8 minutes, or until chicken sausage begins to brown.
While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat.
Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.
Return everything to the oven for 6 minutes, or until the shrimp is just done.
Remove from the oven and add the cooked rice, mixing everything together well.
Garnish with sliced scallions and serve immediately.
Enjoy!